Ebook Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba, by Rebecca Coleman
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Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba, by Rebecca Coleman
Ebook Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba, by Rebecca Coleman
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About the Author
Rebecca Coleman has three passions: food, travel and social media. She blogs at Cooking by Laptop and teaches social media marketing at universities in the Vancouver, BC area. She lives with her teenage son, Michael, and they can often be found riding their bikes on the seawall.
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Product details
Paperback: 192 pages
Publisher: Robert Rose (April 28, 2017)
Language: English
ISBN-10: 0778805646
ISBN-13: 978-0778805649
Product Dimensions:
7 x 0.5 x 10 inches
Shipping Weight: 12.6 ounces (View shipping rates and policies)
Average Customer Review:
4.9 out of 5 stars
11 customer reviews
Amazon Best Sellers Rank:
#473,645 in Books (See Top 100 in Books)
I am giving this book 5 stars, because I think it really achieves what it sets out to do, which is to show how to eliminate eggs in many favorite recipes by substituting aqua faba. But I want to provide a clear warning this book is absolutely not oil free and does not begin to explore the uses of aqua faba in place of oil in recipes. Some recipes call for as much as 1/2 cup of oil, while others call for vegan butter and vegan cheese. So if you follow a plant based diet that calls for no free oils, you will be skipping over many recipes in this book. I fall into that category myself. Even so there are many recipes that call for 1 or 2 tablespoons of oil where us oil-free vegans are accustomed to modifying to be oil free. Even more importantly, there is a great abundance of fundamental information on aqua faba that is really worth having available. I can't score this book down because it doesn't adhere to my particular form of veganism, but I do feel the need to alert others as the book description makes no mention of the author's enthusiastic use of oil.
life changing!
Coconut french toast is amazing! This book is set up really well. There are recipes to help you use the beans in the back. Love it!
Best book for VEGAN deserts!!
I haven't tried it yet but think it will work out to be fabulous.
Great useful cook book for us vegans!
Ever since I found out about the strengthening properties of aquafaba (Latin for "bean water," it's the cloudy, pale liquid that occurs when you cook chickpeas, white beans, and other neutral-colored beans), I've been reserving liquid from canned chickpeas to add to my hummus whenever I whip up a batch in my food processor. In her book, Rebecca gets into more detailed uses of aquafaba, from baked goods to desserts to main dishes like egg-free frittata. If you're vegan or have an egg allergy, these recipes will greatly expand your repertoire of what you can make (and, in particular, bake!) in the kitchen. The recipes aren't gluten-free, though, so if you're egg- and gluten-free, while you'll still find some suitable recipes, know that some do include all-purpose and/or whole-wheat flour.What really caught my eye are the recipes for meringues, macaroons, and other treats that are normally based on the concept of whipping egg whites with a ton of sugar. I'm not vegan and don't have an egg allergy, so I use eggs liberally in my kitchen, but I do avoid sugar, so I've been avoiding whites-whipped-with-sugar recipes for years because of the latter ingredient. Rebecca whips far, far less sugar into her aquafaba than what I've usually seen whipped into egg whites, which is immensely appealing. Finally, I can make use of the macaroon molds I bought when I was in France!In short, Aquafabulous is an interesting foray into the art of not wasting--why spill aquafaba down the drain the next time you open a can of chickpeas or white beans? Use it instead! As Rebecca points out, you can freeze it in ice cube trays and then use it to create fluffy, airy textures the next time you want to make waffles, falafel, crepes, or any other 100+ recipes in her book.
I have a sweet tooth. Actually several. This book introduces us all to the miracle bean water called 'aquafaba' and a huge selection of recipes that span all of the meals, breakfast, lunch and dinner and recipes for appies and, my beloved desserts. Here's some technical data - nerds will love the size as it is the same size and binding as your favourite graphic novels. The recipes are laid out in a very easy to read format with a section for tips and background information that will, in their totality, make you a better cook and help you stock your pantry with essential ingredients and equipment to tackle all manner of meal prep. The author, Rebecca Coleman, is a popular food blogger in the Greater Vancouver and when you Google her you will discover articles and videos that reflect the research that went into these recipes. I'm not a vegan and I do not have allergies. But I have many friends that do have issues with certain foods, and I love the notion that I can serve classic recipes without compromise on flavour and texture to make sure all of my guests are enjoying the same meal. Great addition to my cookbook collection and some new ingredients and skills in my home cooking toolkit. Check it out.
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